Reviewer:

These are great! This snack was first shown to me by my young Mexican friend Vero in the early 90’s. She spoke very limited English but got the idea across just fine. Cut the Jicama into sticks or chunks then make your own Chile powder. A chunk of dried out corn tortilla, 6 or 8 dry Chiles de Arbol toasted in a dry skillet, and a pinch of salt. Snap off the chile stems and grind tortilla, chiles, and salt in a mini blender or spice grinder until a powder. Put Jicama on a plate, squeeze fresh lime over, and sprinkle on the chile powder. Really good with a cold Dos Equis or Pacifico!

Reviewer:

Lime juice, salt and powdered chile- be it a mild one like guajillo (GOO-AH-JEE-YOH) or a super hot like piquin (PEE-KEEN)- is a widely popular addition to almost any fruit or veggie all over Mexico. Try it with green or medium ripened mango, cucumber ,pineapple, carrot, even celery and watermelon! It's addictive !

Reviewer:

Made this first for a Bunco group w/white bean monterey jack dip and although most had not had jicama before, they tried and enjoyed it. It'll never replace tortilla chips, but it was very light, refreshing and EASY.